Crispy Norwegian Potatoes

INGREDIENTS

* 1 cup butter, divided
* 2 cups coarsely chopped onion
* 3 lbs. potatoes, peeled and cut into ½ inch chunks (8 cups)
* 4 cups sliced (¼ inch rounds) carrots
* 2 teaspoons salt
* 1 ½ teaspoons coarsely ground black pepper
* 1 teaspoon nutmeg

INSTRUCTIONS

1. Set the oven rack in the middle position. Preheat the oven to 350 degrees F. Coat a 9 inch by 13 inch ovenproof glass baking dish with vegetable spray. Set aside.

2. Bring 4 cups of water to a boil.

3. Melt ½ cup of the butter in a Dutch oven or heavy bottomed casserole over medium heat. Add onion and cook until translucent, 5 to 7 minutes.

4. Add potatoes, carrots, salt, pepper, and nutmeg. Cook 1 minute, stirring with a wooden spoon.

5. Remove to prepared baking dish.

6. Add enough boiling water to cover vegetables. Cover with foil and place in oven. Bake about 40 minutes, or until vegetables are tender when pierced with the tip of a knife.

7. Remove from oven. Drain vegetables in a colander.

8. Line a 17 inch by 11-inch jelly roll pan with foil, shiny side up, and coat with vegetable spray.

9. Arrange vegetables in an even layer in prepared pan.

10. Melt remaining ½ cup butter and pour over vegetables. Return to oven and bake for 55 minutes, shaking pan every 15 minutes, until brown and crispy.

Serve immediately.

Comments

Norwegian Butter Sauce (Sandefjordsmor)

INGREDIENTS * 2 lemons, juiced * ½ cup heavy cream * 5 tablespoons cold, unsalted butter, cut into cubes * Salt to taste * Cayenne or white pepper, to taste * 2 tablespoons chopped fresh Italian parsley DIRECTIONS 1. Place lemon juice in saucepan over medium heat; simmer until lemon juice reduces to less than a tablespoon and almost disappears, 4 or 5 minutes, being careful not to let it burn. Quickly add cream; whisk to combine. Continue to cook until cream reduces and is thick enough to coat the back of a spoon, 5 or 6 minutes. Reduce heat to low. 2. Whisk in 2 or 3 pieces of cold butter, stirring until butter melts before adding more. Add 2 or 3 more butter cubes. (If cream mixture cools too quickly, the sauce may break.) Continue adding butter a few pieces at a time until all butter is emulsified into the cream, 8 to 10 minutes. Add salt, cayenne or white pepper, and 2 generous tablespoons chopped parsley. Whisk until well blended. Keep sauce warm until ready to use.

Swedish Rice Pudding (Risgrynsgröt)

Ingredients * 8 cups milk * 1 1⁄4 cups arborio rice * 1⁄3 cup sugar, plus 2 tbsp. * 1 1⁄2 tsp. vanilla extract * 2 cups fresh or frozen raspberries * 1 1⁄2 cups heavy cream * Nutmeg to taste Instructions 1. Place milk in a medium saucepan and bring to a boil over medium-high heat. Stir in rice and 1⁄3 cup of the sugar. Reduce heat to medium-low and simmer, stirring frequently, until rice is tender and most of liquid has been absorbed, about 45 minutes. Remove pudding from heat and stir in vanilla extract. Set aside to cool. 2. Meanwhile, pick through raspberries. Place berries in a food processor, add remaining 2 tbsp. of sugar, and puree until smooth. Strain raspberry sauce through a fine sieve and set aside. 3. Just before serving, whip heavy cream. Fold cream into pudding and transfer into bowls. Spoon raspberry sauce around edge of pudding and sprinkle with nutmeg.

The Modern Norseman

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